Shrimp with Mango & Basil

From EatingWell: February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006) — Subscribe Now!

This one-pan stir-fry is an Indian feast of sweet shrimp, perfumy mangoes and spicy basil. It's guaranteed to evoke dinnertime oohs and ahhs. Carbs are a time-tested way to take the pop out of the heat, so make sure you have plenty of aromatic jasmine rice to go with this fiery dish. Use prepeeled shrimp to make preparation a breeze.

READER'S COMMENT:

"I really enjoyed this recipe for it's simplicity and use of turmeric (which is amazing for you) and light flavors. Make sure you get a good mango, mine was from wal-mart and didn't taste all that great. I will continue to purchase them...

4 servings, 1 cup each

Active Time: 15 minutes (if using peeled shrimp)

Total Time: 45 minutes

Nutrition Profile

Ingredients

1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails left on
1/4 teaspoon salt
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 tablespoon extra-virgin olive oil
1 large ripe, firm mango, peeled and cut into 1/2-inch cubes (see Tip)
1 bunch scallions, green tops only, thinly sliced
1/4 cup firmly packed fresh basil leaves, finely chopped

Preparation

Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.

Tips & Notes

Tip: How to cut a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice
the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.

Nutrition

Per serving: 183 calories; 5 g fat (1 g sat, 3 g mono); 168 mg cholesterol; 16 g carbohydrates; 20 g protein; 3 g fiber; 352 mg sodium; 478 mg potassium.

Nutrition Bonus: Vitamin C (57% daily value), Vitamin A (30% dv), Iron (20% dv).

Exchanges: 1/2 fruit, 1 vegetable, 2 1/2 lean meat